問題一覧
1
Breakfast UHC
79 degrees
2
Main Menu UHC Temp? Fried and Beef
93 degrees fried 79 degrees beef
3
Temperature of fry Vats?
168 degrees
4
set point temperature of Top grill platten?
218 degrees
5
set point temperate of Bottom platten?
177 degrees
6
What temperature range should cheese be tempered before use?
16-18 degrees
7
What Temp should the VAT be below when being dropped?
Below 50 degrees
8
what is the cooking temperature for chicken products?
182 degrees
9
what is the internal temp of a cooked plant?
At or above 74 degrees
10
Max Ebro reading before VAT dropped?
25 degrees
11
Allowed temp to accept chilled delivery?
1-5 degrees
12
OEPE Drive Thru Target?
below 140 seconds
13
how often should a travel path be completed?
Every 30minutes
14
Shelf life of cracked eggs?
30 Minutes
15
10:1 meat removal time?
18 Seconds
16
How often should release sheets be cleaned?
Every 15Minutes
17
Shelf life of unpackaged dessert?
24hours
18
Toast time on vertical toasters?
22 seconds
19
how many seconds do you leave between pullljng a mcflurry?
7 Seconds
20
Time to leave between laying subsequent runs of 10:1 meat?
20 seconds
21
Time limit for frozen meat to be put away from delivery?
30 minutes
22
Unflavoured mcflurry weight?
150g
23
Unflavoured mini mcflurry weight?
75g
24
how often should shake and sunday mix be discarded?
Weekly
25
How often should Bdap bins be emptied and sanitised?
Daily
26
How often should the main ice machine be cleaned?
Weekly
27
Large fries weight?
160g
28
What is the weight of lettuce on a bigmac?
28g
29
How often should front chiller be emptied and sanitised ?
Daily or once every 24hours
30
shredded lettuce and slivered onion should be served as close to chilled as possible- target 30 minutes?
True
31
How long does equipment need to be sanitised for in the 4 step dive method?
1-2 minutes
32
What does OEPE stand for?
Order end present end
33
How many people should be scheduled for a delivery?
2 people minimum
34
No production = ?
No service
35
What is the maximum shift lenght an under 18 can work?
8 hours
36
What is the maxmim hours an under 18 can work without a break?
4 hours 30 minutes
37
Latest time an under 18 can work?
11:59pm
38
What is the correct way to store the ice buckey and scoop?
Ice bucket stored upside down and scoop stored in a sanitised containers
39
What must you do before you add ice or shake mix?
Wash your hands and put on clear gloves
40
What does MPS stand for?
Multi-point service
41
what does SMART stand for?
Specific, measurable, attainable, relevant, time bound
42
minimum requirement for handwashing in kitchen and front?
30 minutes kitchen 30 minutes front
43
What is the syrup volume for milkshake calibration?
30ml
44
How many L of lukewarm water do you mix a sanitiser tablet with for the 6 bucket system?
10L
45
What is the latest time the back door can be open ?
9pm
46
For what reason can the back door be opened after 9pm?
Scheduled delivery or emergency
47
What is the initial training period for a full time crew member?
8 months
48
What is the maximum stacking height for 10:1 meat in UHC tray?
3
49
What is the maximum stacking height for 4:1 meat in UHC tray?
No stacking
50
what is the legal requirement of rest between shifts for over 18’s?
Not less than 11hours in each 24hour period
51
What is the legal requirement of rest between shifts for under 18’s?
Not less than 12 hours in each 24hour period
52
what is an ‘ A priority’ for to do lists?
Health and safety/ Food safety issue
53
When should wet floor cones be put away?
when floor is fully dry
54
Where can allergen info be found?
Kiosk, front counter, booth 1
55
How many sauces are given with 20 nuggets?
4
56
what condiments should be given out for pancakes?
cutlery, syrup and butter
57
Where should you start your travel path?
Exterior/ car park
58
What ppe should be worn for filtering?
Gauntlets, visor, apron and browguard
59
what does the ‘ x ‘ mean on the training log?
Out of date/ needs renewing
60
How do you know if the C02 detector is working?
Green light and displays ok
61
What goes on the bottom shelf of the BDAP fridge?
Carrots, fruitbags, coffee machine milk and whipped cream
62
Where do you place the 5th member of the team in kitchen?
Initiator- side 2
63
Step 1 of the 5 step hand washing procedure?
Wet hands under warm water
64
How can spoodles does it take to fill up an onion shaker?
2 1/2
65
Target yield for lettuce?
31-35
66
what sequence do u assemble an order?
OAT, fries, BOAT
67
What chemicals are mcdonalds approved? 2 answers
Kay 5, liquid cleanser
68
Main reason for complaints within a restaurant?
Accuracy
69
The correct order for putting away deliveries?
Chilled meat products, frozen buns, dessert products, potato products
70
3 steams of disipline?
Misconduct, cash, performance
71
Where should eggs be kept in the fridge?
Bottom shelf away from other products
72
after delivery order has been checked before sealing the bags…
place staws, napkins and condiments and then seal
73
On drive thru, who provides straws and napkins?
Presenter
74
blended ice machine should be cleaned daily? True or false
True
75
A flurry should be flurried using a clean pink spoodle?
True
76
you can return a dressing table stock to the chiller once tempered?
False
77
you should sanitise the needle probe before temping products? True or false
True
78
what does a new starter need to complete on their first shift?
Food safety, safety and security, hospitality,
79
how many cloths required for each set of grill utensils and how should it be arranged?
4 cloths, arranged by stacks of two cloths
80
You must wait to check correct product is displayed once grill platten is lowered? True or false
True
81
you must always have a witness when completely security plus? True or false
True
82
All products must be covered within the freezer?True or false
True
83
What does PACE stand for?
Performance and customer excellence
84
Cloths dont have to be kept in pots
False
85
Only the first names are acceptable when filling DPSC/DFS checks? True or false
False
86
One napkin per item? True or false
True
87
Bags should be folded when handing food out at Booth 2? True or false
False
88
Apron should be ironed to kill any potential bacteria?True or false
True
89
instote runner/ presenter provides condiments, straws and napkins? true or false
True
90
You can no longer log a failed verification, you iust retrain the crew member on the failed area untill they pass?
True
91
How often should melt resistant gloves be changed in the grill side freezer?
Every 2 hours, when damaged or contaminated